Kale Pasta With Walnuts and Sun-Dried Tomatoes
Kale, sundried tomatoes, walnuts, and bacon pair together to top these delicious spiral noodles. Cooks fast and gets served in a bowl.
Course Entree, Dinner
Cuisine American
Keyword pasta, Bowl
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Calories 354kcal
Author Judy Doherty
Ingredients
- 1 tsp olive oil
- 2 each cloves garlic minced
- 1/2 cup walnut pieces chopped
- 2 cups Lacinato kale rinse, drain, remove stems, cut in small squares
- 1 cup chicken broth low sodium
- 1 tsp corn starch
- 1/4 cup sundried tomatoes soaked in water
- 8 ounces spiral pasta we used Banza
- 1 tablespoon chopped cooked bacon
- 2 each grilled peppers for garnish optional
Instructions
- Cook the spiral pasta according to the package directions. Drain in a colander.
- Meanwhile use a Dutch Oven pan and heat it over medium-high heat. Saute the garlic in the olive oil until it is nutty, about a minute. Add the walnuts and stir frequently to toast them. Add the kale, toss to cook.
- Mix the chicken broth with the corn starch. Pour into the pan with the kale. Cover the pan and allow to simmer for a few minutes until the kale wilts. add the sundried tomatoes. Cover and simmer for another minute.
- Serve the spirals with the kale sauce. Top with bacon bits and a grilled red tomato.
Nutrition
Serving: 1bowl about 1.5 cups | Calories: 354kcal | Carbohydrates: 48g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 82mg | Potassium: 397mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1144IU | Vitamin C: 17mg | Calcium: 60mg | Iron: 2mg
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